First place all the vegetables in a pot and cover with hot water (about 2-3 cups). Bring to a boil; add salt and boil for 8-10 minutes or until the vegetables are soft.

Meanwhile, melt the butter in a saucepan and stir in flour. Saute until the flour turns yellow. Slowly add milk, stirring constantly. Once thickens, stir it into the vegetable pot. If desired add chicken bouillon. Cook on low heat for about 5-7 minutes. Add black pepper. Serve either warm or hot.